Best Advice to Homemade Extraordinary Oysters with Jalapeño Ponzu Shoyu
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To cook an unforgettable Oysters with Jalapeño Ponzu Shoyu, here are the materials required:
- Take 2 dozen of fresh, raw oysters in the shell (see notes above re: roasting or grilling).
- Provide of Ponzu Shoyu:.
- Prepare 1 Tablespoons of regular soy sauce.
- Get 1 Tablespoon of water.
- Take 1.5-2 Tablespoons of fresh squeezed lemon juice (yuzu is the citrus typically used to make ponzu, but I don't have any on hand).
- Prepare 1/2 teaspoon of lemon zest.
- You need 1 teaspoon of sugar.
- Take 1/8-1/4 teaspoon of wasabi paste (optional).
- You need 1 of small jalapeño, minced.
- Get 2 Tablespoons of minced shallot (white onion or red onion also work - I used white onion on this day.).
- Take of optional: masago (that little orange caviar you often find on California Rolls).
After preparing the components, now you are ready to make your appetizing Oysters with Jalapeño Ponzu Shoyu by following the procedures below:
- Mix all ingredients in a small bowl and stir or whisk until the sugar and wasabi are dissolved. (This stuff is also delicious with beef or fish tataki, and as a dip for grilled King Trumpet or Oyster mushrooms, btw...).
- If you have access to it, a tiny dollop of masago (that tiny orange caviar you get on your sushi) is a wonderful textural addition..
- I also like to add a little finely chopped cilantro on top and lemon wedges on the side..
- A chilled bottle of bubbly on the side, and you're good to go. Enjoy!.
Recipe : Oysters with Jalapeño Ponzu Shoyu
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